Barb's special sweet breads part 7
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Additional recipes for preparing breads in this series | ||
| ½ | cup | Sugar |
| ½ | cup | Butter |
| ½ | cup | Blanched almonds; minced |
| 1 | cup | Confectioners' sugar |
| 2 | tablespoons | Water Garnish icing with: |
| Candied cherries | ||
| Slivered almonds | ||
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Flour |
| 2 | Egg yolks | |
| 1 | cup | Milk |
| 2 | teaspoons | Vanilla |
| 2 | tablespoons | Rum or Cognac |
| ½ | cup | Currants or raisins |
| 1 | Egg | |
| 2 | tablespoons | Water |
Directions
BARB DAY
ALMOND BUTTER INGREDIENTS
-
ICING INGREDIENTS
-
VANILLA CREAM INGREDIENTS
-
PLUMPED RAISINS
-
EGG WASH
ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well.
ICING: Beat the sugar and water together until completely blended.
Drizzle over the pastry and garnish with cherries and almonds if desired.
VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately.
PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped.
EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed.
Source: Vera Stevens, my mother